Crunchy Coleslaw Recipe With Ramen

CRUNCHY RAMEN COLESLAW

Steps:

• Place the sesame seeds and slivered almonds into pan and toast them for a couple minutes over medium low heat, turning them periodically. They will start to smell fragrant when they are done (don't burn them!). Set aside to cool.
• In a bowl, whisk together the vinegar, sugar, oil, Ramen seasoning packet and some salt and pepper until well combined. Set aside.
• In a larger bowl, mix the cabbage, noodles, almonds and sesame seeds.
• Toss well in the dressing and sprinkle with chopped scallions just before serving.
• Enjoy!

CRUNCHY COLESLAW

Steps:

• Toss together cole slaw and green onions.
• In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet.
• Pour over salad and toss together.
• Just before serving, add ramen noodles (broken into small pieces), almonds and sunflower seeds and toss together.

CRUNCHY COLESLAW RECIPE WITH RAMEN

Steps:

• Mix sugar, oil, vinegar, and pepper together to make the dressing. Use a small container you can shake to mix to make it easier to transport later.
• Toast sesame seeds and almonds. (I do this in my microwave for 1-1/2 minutes on a paper plate. Stir once.) When cooled, put into a zippered plastic bag if not eating immediately.
• Put a whole brick of Ramen noodles with seasoning packet into a quart-size zippered plastic bag. Use a rolling pin to crush. Store in a bag until ready to assemble the salad.
• Place coleslaw into a salad bowl. Cover with plastic wrap. Bring salad dressing container, nuts, and crushed Ramen noodles with you to wherever salad will be eaten.
• Just before it's time to eat, add nuts, Ramen noodles, and dressing to the bowl of coleslaw. This recipe is best fresh and crunchy.

RAMEN COLESLAW

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
• Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.
• In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.

CRUNCHY ASIAN RAMEN COLE SLAW

Steps:

• Whisk together canola oil, vinegar, soy sauce and splenda. Set aside.
• Melt 1 stick of butter.
• While butter is melting crush dry raman noodles into bite size pieces. Remove the seasoning pack and discard (I reserve the seasoning for use in other dishes).
• Add to the melted butter almonds, sesame seeds, and dry raman noodles. Cook until browned.
• Shred 1/2 of the head of cabbage and set aside.
• When ready to serve pour browned noodles, almonds and seeds into shredded cabbage toss. Add the slaw sauce and toss again.